Italian sausage and bell pepper frittata

6
3
3
SmartPoints® value per serving
Total Time
34 min
Prep
8 min
Cook
26 min
Serves
4
Difficulty
Easy
Savory and filled with Italian turkey sausage and vegetables, this frittata looks and tastes impressive but is simple to prepare. The wonderful thing about frittatas is that they’re delicious at any meal, perfect for a hearty breakfast or lunch or a quick-fix dinner. Time under the broiler will not only finish cooking the frittata but also create a lovely browned top covered with melted Parmesan cheese. You can top this with quartered cherry tomatoes, additional fresh thyme, and fresh chopped basil for a pretty finish or simply serve it with fresh blueberries, raspberries, or strawberries for a vibrant, healthy side.

Ingredients

Olive oil

1 tsp

Uncooked sweet Italian turkey sausage

2 link(s), (about 4 ounces), casings removed

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, large red, chopped

Egg(s)

4 large

Egg white(s)

4 large

Low-fat milk

2 Tbsp, (1%)

Fresh thyme

½ tsp, finely chopped

Table salt

½ tsp

Black pepper

tsp

Grated Parmesan cheese

4 Tbsp

Instructions

  1. Preheat broiler.
  2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add sausage and cook, breaking up with wooden spoon, until browned and cooked through, about 8 minutes. With slotted spoon, transfer sausage to plate.
  3. Add onion and bell pepper to skillet and cook, covered, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in sausage.
  4. Meanwhile, whisk together eggs, egg whites, milk, thyme, salt, and black pepper in large bowl until blended. Stir in 2 tablespoons cheese.
  5. Pour egg mixture evenly over vegetable mixture and cook, lifting edges frequently with spatula to let any uncooked egg flow underneath, until eggs are almost set, about 4 minutes.
  6. Sprinkle frittata with remaining 2 tablespoons cheese. Place skillet under broiler 5 inches from heat and cook until eggs are set, 2–3 minutes. Cut into 4 wedges.
  7. Per serving: ¼ of frittata